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Chicken Cauliflower Korma

Rated as 5 out of 5 Stars

"This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice."
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45 m servings 402 cals
Original recipe yields 6 servings


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  1. Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
  2. Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
  3. Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.


  • Cook's Note:
  • Increase the heat by adding additional cayenne pepper.

Nutrition Facts

Per Serving: 402 calories; 29.5 g fat; 24.3 g carbohydrates; 15.3 g protein; 60 mg cholesterol; 776 mg sodium. Full nutrition

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Everyone loved it! I didn't make any changes to it, and it turned out perfect! I'm going to make this a regular weeknight dinner :D

Really lovely dinner!